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Tortilla Soup

Nisha's picture
Spanish fried rice goes well with this
Ingredients
  Vegetable oil 8 Milliliter
  Frozen bell pepper 25 Gram (And Onion Stir Fry Mix)
  Garlic 1 Clove (5 gm), minced
  Ground cumin 5 Gram
  Crushed tomatoes 1⁄4 Cup (4 tbs) (2 Small)
  Chopped green chili pepper 12
  Vegetable broth 1 Cup (16 tbs)
  Whole kernel corn 1⁄4 Cup (4 tbs)
  Tortilla chips 85 Gram
  Shredded cheddar cheese 50 Gram
  Avocado 1⁄4 , diced (Peeled, Pitted)
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Feel: 
Smooth
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
3

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